Description
These Mini Cranberry Orange Cheesecakes are a delightful holiday dessert featuring a creamy cheesecake filling with a tangy cranberry orange topping, all nestled on a sweet graham cracker crust. Perfect for festive gatherings or as individual indulgences.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
For the Cranberry Topping:
- 1 cup fresh cranberries
- 2 tablespoons water
- 2 tablespoons granulated sugar (for cranberry topping)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a muffin tin with 12 paper liners.
- Prepare the Crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press mixture into each muffin liner to form the crust.
- Make the Cheesecake Filling: Beat cream cheese and 1/2 cup sugar until creamy. Add eggs, sour cream, vanilla, orange zest, and juice. Spoon batter over crusts.
- Bake: Bake for 18-20 minutes until set. Cool, then chill for 2 hours.
- Prepare the Cranberry Topping: Cook cranberries, water, and sugar until thickened. Cool and spoon over cheesecakes before serving.
Notes
- You can make the cranberry topping ahead and store in the fridge for up to 3 days.
- Garnish with extra orange zest for added freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
